Quality of dudh churpi as influenced by moisture content and dryingconditions of prechurpi

摘要

Dudh churpi is a popular protein-rich milk product, traditionally consumed as a masticatory in the Eastern Himalayan parts, comprising Bhutan, Nepal, Tibet and India. Prechurpl, a partially dried intermediate in the process of making dudh churpi, was dried to different levels of moisture, and pieces of it were cooked in a standardized concentrated milk. On the basis of sensory evaluation, 30 % moisture level in prechurpi was observed to be most suitable for recooking. Exponential relationship was obtained between moisture ratio and time of drying of dudh churpi and Page's model fitted well to describe adequately the drying behaviour of dudh churpi. Highly significant coefficients of correlation ranging from 0.977 to 0.994 and a low (0.76 to 5.92) % root mean square indicated suitability of equations developed for prediction of drying time. While size of prechurpi had no significant effect on instrumental textural profile of dudh churpi, temperature of drying beyond 35 degreesC significantly affected the texture. The product obtained by drying at 35 degreesC was similar to the best available product in markets.